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Mother’s Day Breakfast in Bed Ideas

Start Mother’s Day out in a special way for MOM…

how about BREAKFAST IN BED?

 Just remember keep it simple guys since you don’t want mom to have to clean up a big mess

after she enjoys all of the yummy goodies you made.  Enjoy!..

and HAPPY MOTHER’S DAY!

                              Tips for Serving Mom a Mother’s Day Breakfast in Bed

Plan the perfect breakfast in bed for mom on Mother’s Day with our easy, helpful tips.

  • If you want breakfast to be a surprise, choose a few make-ahead dishes and prep them while she’s out the night before or at a different house. Wake up early and put the finishing touches on the dishes, and then bring the tray to her for a nice breakfast surprise.
  • You don’t have to bake Mom five elaborate breakfast dishes on Mother’s Day; getting served a homemade breakfast in bed is special even when it’s simple. Include a small bunch of her favorite flowers in a glass vase and a nice handmade card for an extra special touch.
  • If you have small children, let them help with breakfast by choosing easy recipes, such as pancakes or French toast. Mom will also appreciate sweet handmade gifts, such as cards or coupon booklets that relieve her of household duties.
  • Ask Mom a few days ahead what her favorite breakfast recipes are to get an idea of what to make. If she gets suspicious of your surprise, go ahead and tell her — that way you won’t have to sneak around the kitchen early in the morning — and mom can sleep in as late as she wants.

Plan the Breakfast in Bed Menu

Pamper mom on her special day with a tray filled with her favorite breakfast foods. French toast, scrambled eggs, breakfast potatoes, and muffins are just a few of the recipes we suggest for the perfect Mother’s Day breakfast. With our recipes that serve 6-8 or more, divide the recipe in half to keep the menu small and simple

TRY OUT SOME OF THESE GREAT RECIPES BELOW

AND

LET US KNOW WHICH ONES MOM LIKES BEST!

Screen Shot 2013-05-02 at 9.19.35 PM

BERRY BREAKFAST PIZZAS

Makes:  4 servings

Time:  about 25 Minutes

  • 1/4cup  granulated sugar
  • 4teaspoons  cornstarch
  • Dash salt
  • 1/2cup  water
  • 2cups  mixed fresh berries, such as blueberries, raspberries, and/or blackberries
  • 1teaspoon  butter
  • 1teaspoon  finely shredded orange peel
  • 4ounces  reduced-fat cream cheese (Neufchatel), softened
  • 2tablespoons  orange marmalade
  • 2teaspoons  granulated sugar
  • 1/4teaspoon  ground cardamom
  • 2pita bread rounds, split
  • 2tablespoons  butter, melted
  • Powdered sugar (optional)

1.For berry topping, in a medium saucepan combine 1/4 cup granulated sugar, cornstarch, and salt. Stir in the water. Stir in 1/2 cup of the berries. Cook and stir over medium heat until thickened. Remove from heat. Add an additional 1 cup of the berries and the 1 teaspoon butter, stirring until butter is melted. Gently stir in orange peel.

2.In a medium bowl combine cream cheese and orange marmalade; beat with an electric mixer on low to medium speed until smooth. In a small bowl stir together the 2 teaspoons granulated sugar and the cardamom.

3.Toast the split pita rounds. Brush pita rounds with the 2 tablespoons melted butter; sprinkle with the sugar-cardamom mixture. Spread cream cheese mixture over split pita rounds. Spread berry topping over cream cheese mixture. Top with the remaining 1/2 cup berries. If desired, sprinkle with powdered sugar.

from the test kitchenMake-Ahead Tip:
  • If desired, make the berry topping and cool completely. Cover and chill at least 2 hours or up to 8 hours before using.

*****

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Chicken Breakfast Burritos

Makes: 8 servings

Prep 45 minsChill  overnightHeat 15 min
  • 3 tablespoons  butter
  • 1 1/2cups  refrigerated shredded hash brown potatoes
  • 2cloves garlic, minced
  • 1/4teaspoon  ground cumin
  • 3/4cup  diced cooked chicken or ham, or crumbled, cooked pork sausage patties or links
  • 6eggs
  • 1/3cup  milk
  • 1/4teaspoon  salt
  • 1/8teaspoon  ground black pepper
  • 810 inches  flour tortillas
  • 14 ounce can diced green chile peppers, drained
  • 1 1/4cups  shredded Colby and Monterey Jack cheese (5 ounces)
  • Red and/or green salsa

1.For filling, in a large nonstick skillet heat 2 tablespoons of the butter over medium heat until melted. Stir in potatoes, garlic, and cumin. Spread in an even layer; press down lightly with a spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn potatoes over; spread evenly and press down lightly. Cook for 6 to 8 minutes more or until golden brown and crisp. Stir in chicken. Remove from skillet; set aside.

2.In a medium bowl whisk together eggs, milk, salt, and black pepper. In the same skillet heat the remaining 1 tablespoon butter over medium heat until melted. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edge. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.

3.Stack tortillas and wrap in microwave-safe paper towels. Microwave on 100 percent power (high) about 1 minute or until heated through. Divide potato mixture among tortillas, spooning it just below the center of each tortilla. Divide egg mixture and chile peppers among tortillas; sprinkle with cheese. Fold bottom edge of each tortilla up and over filling, fold in opposite sides, and roll up from the bottom. Tightly wrap each burrito in heavy foil and chill overnight.

Tailgate day::4.Tote foil-wrapped burritos and salsa in an insulated cooler with ice packs.

5.At the tailgating site, prepare grill (with a cover). For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat above center of grill. Place foil-wrapped burritos on grill rack over center of grill, stacking slightly, if necessary. Cover and heat about 15 minutes or until heated through, turning and rearranging once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking and heat as above.) Serve burritos with salsa.

from the test kitchenMust-have equipment:
  • Insulated cooler with ice packs
  • On-site grill (with a cover)

Screen Shot 2013-05-02 at 9.20.43 PM

Apple-Cinnamon Pull-Apart Bread

  • Nonstick cooking spray
  • 17 1/2ounce package (10) refrigerated reduced-fat home-style biscuits
  • 4teaspoons  ground flaxseeds
  • 2teaspoons  granulated sugar
  • 1/2teaspoon  ground cinnamon
  • 1/2of a medium apple, cored and thinly sliced
  • 3tablespoons  coarsely chopped walnuts
  • 2tablespoons  packed brown sugar
  • 2tablespoons  orange juice
  • 1tablespoon  butter
  • 2tablespoons  reduced-fat cream cheese (Neufchatel), softened
  • 2teaspoons  orange juice
  • 1/2teaspoon  vanilla

directions

1.Preheat oven to 350F. Coat an 8x4x2-inch loaf pan with cooking spray; set aside. Cut biscuits in half crosswise. In a small bowl combine ground flaxseeds, 11/2 teaspoons of the granulated sugar, and the cinnamon. Roll biscuits in flaxseed mixture to coat. Alternately arrange biscuit halves and apple slices in the prepared loaf pan. Sprinkle with any remaining flaxseed mixture. Top with walnuts.

2.In a small saucepan combine brown sugar, 2 tablespoons orange juice, and butter. Cook and stir over medium-high heat until boiling. Pour mixture over biscuits. Bake about 25 minutes or until edges are golden and biscuits near center are done. Cool in pan on a wire rack for 5 minutes. Invert loaf onto a small baking sheet. Invert again onto a serving platter.

3.For icing, in a small bowl whisk together cream cheese, 2 teaspoons orange juice, vanilla, and the remaining 1/2 teaspoon granulated sugar. Drizzle bread with icing. Serve warm.

*****

 

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Birdie in the Basket

  • 1recipe Perfect Hash Browns*…(We used store bought hash browns…still very good!)
  • 1/4cup  shredded Italian blend cheeses or mozzarella cheese (1 ounce)
  • 8eggs
  • Ground black pepper
  • 8teaspoons  refrigerated basil pesto (optional)
  • 8cherry tomatoes or grape tomatoes, halved

directions

1.Preheat oven to 350 degrees F. Line eight 2 1/2-inch muffin cups with parchment baking cups** or parchment-lined foil pan lining paper with the parchment side up; set aside. Prepare Perfect Hash Browns. Let hash browns stand about 20 minutes or until cool enough to handle.

2.Divide hash browns between muffin cups, pressing hash browns into the bottoms and up the sides of the cups.

3.Divide cheese among hash-brown-lined cups. Crack an egg into each cup. Sprinkle with pepper. Top each cup with 1 teaspoon of the pesto (if desired) and two of the tomato halves. Bake for 18 to 20 minutes or until whites are set and yolks are thickened. Let stand for 3 to 5 minutes before serving. Carefully remove from cups.

from the test kitchenHam Cups:

  • Prepare as directed, except omit Perfect Hash Browns. Fit eight thin slices cooked ham (from the deli) into the bottoms and up the sides of eight 2 1/2-inch muffin cups, pressing to form cups. Continue as directed in Step 3.
  • Nutrition per serving: 145 calories, 11 g protein, 2 g carbohydrate, 10 g total fat (3 g sat. fat), 202 mg cholesterol, 1 g fiber, 1 g sugar, 10% Vitamin A, 5% Vitamin C, 413 mg sodium, 7% calcium, 7% iron

*Tip:

  • If desired, to save time substitute 3 cups frozen shredded hash brown potatoes for the fresh potatoes. Thaw potatoes and pat dry with paper towels. Season with salt and pepper and continue as directed in Step 2 for Perfect Hash Browns.

**Tip:

  • Look for unbleached chlorine-free baking cups. These are made of parchment, but not always labeled as such.
Perfect Hash Browns

Makes: 6 servings

ingredients

  • 1 1/4pounds  russet potatoes
  • 1/4teaspoon  salt
  • 1/8teaspoon  ground black pepper
  • 1 – 2tablespoons  olive oil
  • 1tablespoon  butter
  • paprika (optional)
directions1.Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set over the sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin. Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle with salt and pepper; toss to combine2.In a 10-inch nonstick skillet heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.3.Invert a plate over the top of the skillet. Carefully invert the skillet to transfer the potatoes to the plate. If needed, add the remaining 1 tablespoon oil to the skillet. Using the plate, slide the potatoes back into the skillet, uncooked side down. Cook about 8 minutes more or until the bottom is golden brown. If desired, sprinkle with paprika before serving.

from the test kitchenMake Ahead:

  • Shred potatoes as directed and place in a bowl of water. Chill in the refrigeratorovernight. Rinse and continue with Steps 1 through 3 as directed.

Screen Shot 2013-05-03 at 6.30.54 PM

Berry Cheesecake Parfaits

Makes: 8 servings

Start to Finish: 30 mins
  • 18 ounce round Brie cheese, softened
  • 18 ounce package cream cheese, softened
  • 1/3 – 1/2cup  sugar
  • 1tablespoon  lemon juice
  • 6cups  sliced fresh strawberries, blueberries, raspberries, and/or cut-up mixed fruit
  • 13 3/4ounce package butter toffee-glazed sliced almonds
  • Honey (optional)

directions

1.Remove and discard the rind from the Brie cheese. In a medium bowl beat Brie cheese, cream cheese, sugar, and lemon juice with an electric mixer on medium speed until almost smooth. Set aside.

2.Layer strawberries, cheese mixture, and almonds in eight parfait glasses or water goblets. If desired, drizzle with honey.

from the test kitchenTO MAKE AHEAD:

  • If you wish to make these parfaits ahead, do not use apples, pears, or peaches because the fruit will turn brown. Prepare the cheese mixture and fruit as directed. Cover and chill for up to 24 hours. To serve, let cheese mixture stand at room temperature for 30 minutes; Assemble as directed. Or prepare parfaits as directed. Cover and chill the finished parfaits for up to 4 hours.

***

Screen Shot 2013-05-03 at 6.31.14 PM

Peach Breakfast Gratins

Makes: 6 servings

Prep: 15 mins
Bake: 25 mins 425°
Stand: 20 mins
  • 1/2cup  milk
  • 2eggs
  • 1/2cup  all-purpose flour
  • 2tablespoons  sugar
  • 2tablespoons  butter, melted
  • 1/2teaspoon  vanilla
  • 1/4teaspoon  salt
  • 4medium ripe, yet firm, peaches
  • 1/2cup  granola with almonds or pecans
  • 1/2cup  plain Greek yogurt
  • Sugar
  • Maple syrup

directions1.Preheat oven to 425 degrees F. In a medium bowl whisk together milk and eggs. Add flour, the 2 tablespoons sugar, the melted butter, vanilla, and salt, whisking until smooth. Set aside.2.If desired, peel peaches. Pit and slice peaches.3.Grease a 9- to 10-inch deep-dish pie plate. Pour batter into pie plate. Arrange peach slices on top of batter.4.Bake for 20 minutes. Sprinkle with granola. Bake for 5 to 10 minutes more or until batter is light brown and set and peaches are tender. Let cool for 20 minutes before serving.

5.Meanwhile, in a small bowl stir together yogurt and enough additional sugar to reach desired sweetness. Serve yogurt mixture with peach gratin. Drizzle individual servings with maple syrup.

***

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Caramel-Banana-Pecan Bread Casserole

Makes: 8 servingsMakes: 8 servings

Prep 25 minsBake
300°F 10 mins
Slow Cook 4 hrs to 5 hrs  (low)
Cool 30 mins
  • Disposable slow cooker liner
  • 112 ounce loaf French bread, cut into 1-inch cubes (about 9 cups)
  • 2cups  half-and-half, light cream, or whole milk
  • 3eggs or 3/4 cup refrigerated or thawed frozen egg product
  • 1/4cup  granulated sugar
  • 1tablespoon  vanilla
  • 1/2teaspoon  ground cinnamon
  • 1/8teaspoon  ground nutmeg
  • 2tablespoons  butter
  • 1/4cup  packed brown sugar
  • 1cup  pecans, coarsely chopped and toasted
  • 1recipe Caramel-Banana Sauce

directions1.Line a 3-1/2- or 4-quart slow cooker with disposable slow cooker liner.2.Preheat oven to 300 degrees F. Arrange bread cubes in a single layer on a baking pan. Bake for 10 to 15 minutes or until bread cubes are golden, stirring once or twice; cool. Place bread cubes in prepared slow cooker.3.In a large bowl whisk together half-and-half, eggs, granulated sugar, vanilla, cinnamon, and nutmeg. Pour mixture over bread cubes in cooker. With back of a large spoon, press bread down slightly to moisten cubes completely.4.In a medium bowl, using a pastry blender, cut butter into brown sugar until pieces are pea-size. Stir in pecans. Sprinkle pecan mixture over bread mixture in cooker.

5.Cover and cook on low-heat setting for 4 to 5 hours or until a knife inserted into the center comes out clean. Remove crockery liner from cooker, if possible, or turn off cooker. Cool mixture for 30 minutes.

6.Serve casserole with Caramel-Banana Sauce.

Caramel-Banana Sauce

Yield: 1-1/2 cups

ingredients

  • 3/4cup  packed brown sugar
  • 1/2cup  whipping cream
  • 1/2cup  butter
  • 2tablespoons  light-color corn syrup
  • 1teaspoon  vanilla
  • 1banana, thinly sliced
directions1.In a medium heavy saucepan combine brown sugar, whipping cream, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently, uncovered, for 3 minutes more. Remove from heat. Stir in vanilla. Pour sauce into a small bowl; cool to room temperature. If desired, cover and chill in therefrigerator overnight. To serve, let chilled sauce stand at room temperature for 1 hour. Stir in banana.

***

v=

Baked French Toast Casserole with Maple Syrup

Recipe courtesy Paula Deen

Prep Time:20 minInactive Prep Time:8 hr 0 minCook Time:40 min
Level:
Easy
Serves:
6 to 8 servings

Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_26774_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

See Mother’s Day crafts kids can make
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 HAPPY MOTHER’S DAY!

ENJOY!

 

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